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Fluffy Japanese Soufflé Pancakes: A Breakfast Masterpiece

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Japanese soufflé pancakes have captivated food lovers worldwide with their soft, jiggly, and cloud-like texture. These unique pancakes stand out for their towering height and delicate structure, making them a culinary marvel and an Instagram sensation. Unlike the traditional flat and dense pancakes many of us are used to, these soufflé pancakes are light, airy, and almost ethereal in their composition. Perfect for a decadent breakfast, a sweet afternoon snack, or an elegant dessert, they’re an experience you don’t want to miss.

Ingredients

Scale

For the Pancake Batter:

  • 2 large eggs: Provide structure and richness. The yolks add moisture, while the whipped whites create the soufflé-like texture.
  • 2 tablespoons milk: Adds a creamy, subtle flavor and helps blend the batter.
  • ½ teaspoon vanilla extract: Infuses the pancakes with a fragrant sweetness.
  • 1 teaspoon lemon zest (optional): Adds a refreshing, citrusy brightness to balance the sweetness.
  • ¼ cup all-purpose flour: The foundation of the batter; use carefully measured flour for a consistent texture.
  • ¼ teaspoon baking powder: Ensures a gentle rise in the batter.
  • ½ teaspoon white vinegar or lemon juice: Stabilizes the meringue for a firm structure.
  • 2 tablespoons granulated sugar: Sweetens the batter and strengthens the meringue’s consistency.
  • Neutral oil: Used for greasing the pan.

Optional Toppings:

  • Sweetened whipped cream
  • Assorted fresh berries (strawberries, blueberries, raspberries)
  • Powdered sugar
  • Maple syrup

For Sweetened Whipped Cream (Optional):

  • ½ cup heavy cream (chilled): Whips easily for a soft, airy topping.
  • 1 tablespoon granulated sugar: Sweetens the cream to taste.
  • ½ teaspoon vanilla extract: Complements the pancakes with its warm, fragrant notes.

Instructions

Step 1: Prepare the Pancake Batter

  1. Separate the eggs: Carefully divide the egg whites and yolks into separate mixing bowls. Ensure the whites are free of any yolk, as even a small amount of fat can hinder whipping.
  2. Mix the yolks: To the bowl with the yolks, add milk, vanilla extract, and optional lemon zest. Whisk until smooth. Sift in the flour and baking powder, then mix until no lumps remain. Set aside.
  3. Whip the egg whites: Using a hand mixer, beat the whites on medium speed until frothy. Add vinegar or lemon juice to stabilize the meringue, then gradually sprinkle in the sugar. Continue beating until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
  4. Combine the mixtures: Gently fold one-third of the meringue into the yolk batter using a rubber spatula. This step lightens the batter. Add the remaining meringue and fold gently until the mixture is smooth and airy. Be careful not to overmix, as this can deflate the batter.

Step 2: Cook the Pancakes

  1. Prepare the pan: Heat a large nonstick skillet over low heat. Lightly grease the surface with neutral oil, wiping away any excess.
  2. Portion the batter: Use a large spoon, cookie scoop, or piping bag to portion the batter into tall mounds on the skillet. Aim for uniform sizes to ensure even cooking.
  3. Cook slowly: Cover the pan with a lid and let the pancakes cook for 7-8 minutes. Check the bottom to ensure it’s golden brown before flipping.
  4. Flip with care: Gently flip the pancakes using a spatula. Cover again and cook for an additional 5-6 minutes. The pancakes should be golden on both sides and cooked through.

Step 3: Optional Sweetened Whipped Cream

  1. Combine heavy cream, sugar, and vanilla in a chilled bowl.
  2. Whisk by hand or with a mixer until firm peaks form. Keep refrigerated until ready to serve.

Notes

  1. Ensure clean equipment: Whipping egg whites requires clean, grease-free bowls and beaters. Even a small trace of grease can prevent the meringue from achieving stiff peaks.
  2. Patience with folding: Be gentle when folding the meringue into the yolk batter. Overmixing will deflate the batter, while undermixing can leave streaks of egg white.
  3. Low and slow cooking: These pancakes require low heat and patience. High heat can burn the outside before the inside is fully cooked.
  4. Serve immediately: Soufflé pancakes are best enjoyed fresh from the pan, as they can deflate slightly over time.

Find it online: https://marcelarecipes.com/fluffy-japanese-souffle-pancakes-a-breakfast-masterpiece/